I love chowder. A while back I featured a scallop-corn chowder that’s still a favorite. But it’s a little bit fussy, having to pre-cook the scallops first. So when I found I had thawed a bag of langostino meat (a cousin of lobster) for a dish I was no longer making (long story), I decided to create a new chowder recipe. This one uses coconut milk blended with organic frozen corn and a roasted red bell pepper (capsicum to you readers outside the U.S.) to create a creamy, dairy-free base.
I heated this up in a slow cooker for our New Year’s Day brunch and it was a huge hit. Huge. As in, people are waiting impatiently for this recipe to post. Lest you think I am bragging, I literally got this email yesterday:
We are waiting (I must admit impatiently) for the lobster bisque recipe that you served at the New Year’s party. Our mouths are drooling. Please do not make us suffer as we wait much longer…
That’s when I know I’ve done well. Enjoy!
Note: Be sure to read the package. There should be only langostino (sometimes called langostine or squat lobster) in the ingredients, no sodium or other preservatives. Look for wild-caught if possible on the package as well. Langostino (Spanish for “little lobster”) are more closely related to hermit crab than lobsters. The taste is similar to lobster tail, perhaps a little less rich, while the texture is closer to shrimp.
low-sodium, migraine, gluten-free, reduced-sugar diets
paleo, vegan, or vegetarian diets
- 1 pinch saffron
- 1/2 cup water (filtered or spring) hot
- 1 cup coconut milk canned, regular (not light)
- 1 bell peppers roasted, red
- 2 cups corn divided, thawed if frozen
- 16 ounces potatoes red or baby Dutch, 1/2" dice
- 1/2 tsp white pepper
- 1/8 tsp sea salt omit for low sodium diet
- 12 ounces langostino tails, thawed in fridge overnight if frozen
- Sprinkle the saffron into the hot water and let sit 10 minutes to bloom.
- Add coconut milk, roasted pepper, and 1 cup of the corn kernels to a blender and blend until smooth and creamy.
- Put all remaining ingredients except the langostino into a large heavy-bottomed saucepan or Dutch oven. Bring to a boil.
- Reduce heat and simmer 20 minutes until potatoes are just tender.
- Stir in langostino, cook 5 minutes. Top with finely minced parsley if desired and serve at once.